Made the Slow-Cooker Memphis-Style Wet Ribs recipe from Cook’s Country today. Used Sweet Baby Ray’s for the sauce instead of making my own. Turned out amazing though!
What BBQ-related recipes have you tried or eaten this summer so far?
I always use sweet baby rays. I specifically like the hickory.
One thing I do these days is set the ribs out for an hour or so and let them come up a bit in temp naturally.
Then use a basting brush and brush on the sauce as thin as possible.
Then I add my rub. Which uses most of that. In fact most things like Bad Byron’s, etc have most of that. So it’s an easier shortcut. Just a little bit is plenty.
If you want them a bit “wetter” I have a little food safe spray bottle I’ll spray some water on them lightly about 1/2 and 3/4 of the way through.
There literally is no such thing. “Memphis style” ribs are dry ribs, not sauced. Also, Memphis is known for slow “smoked” ribs. It is impossible to smoke ribs in a slow cooker. As a result, there is absolutely nothing about this recipe that is even remotely possible to call Memphis style.
They can be dry or wet. This has a base of the dry rub. Title specifies wet. https://en.wikipedia.org/wiki/Memphis-style_barbecue
Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.
Memphis-style barbecue is mostly made using pork.
I’d love to try them slow smoked, eventually. I totally want a smoker at home. But for me, the slow cooker was accessible. I finished it on a charcoal BBQ for the final 20 minutes per rack.
I’ll have to try these! I did the 321 recipe with St. Louis style pork spare ribs, homemade anything dry rub, a citrus hazy ipa, and sweet baby rays. Traeger competition blend pellets. It’s always a hit. I also threw in some chicken legs with the leftover rub towards the end.
Nice! I did the dry rub they suggested. Coated ribs, did the slow cooker for 7+ hours over night. Then brushed on the sauce as I was bringing them up to temp over the charcoal grill. The tenderness was on point and the charcoal flavor came through too. The pork ribs were 5.6 lbs of St. Louis Ribs from Butcher Box. I’m thinking about doing a brisket next and will definitely BBQ some chicken thighs too.
Couldn’t get the image to upload! https://imgur.com/a/yBmqmlG
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